Knowing that what I really wanted was salty crunch and hot gooeyness, I turned to Pinterest for "healthy" nacho recipes and came upon "Nachos with Chicken and Black Beans" from the Cook This, Not That at Men's Health. There would be salty crunchiness and hot gooeyness, but also lean protein and soluble fiber.
The original recipe serves six as an appetizer and doesn't tell you how much chicken to use, so I tweaked the recipe to serve two as a main course, guesstimating the amount of chicken in the process.
Inspired by Cook This, Not That
3 oz round tortilla chips
6 oz shredded cooked chicken [rotisserie chicken works well here]
1 cup low-sodium canned black beans, rinsed and drained
2 oz shredded Cabot 75% reduced fat sharp cheddar
3 Tbsp red onion, diced
2 Tbsp lime juice
¼ cup fat-free Greek yoghurt
2 tsp dried cilantro
6 Tbsp Green Mountain Gringo roasted garlic salsa
1 oz sliced pickled jalapenos
Preheat the oven to 425°F.
Combine lime juice, yoghurt, and cilantro. Set aside.
Spread chips across a baking sheet. Scatter the beans over the chips, and then top with the cheese, chicken, and onions. Bake for 15 minutes or until the cheese is melted. Remove from oven and let sit for a few minutes (too hot and the sour cream cream will run).
Spoon yoghurt over the nachos. Top with the salsa and jalapenos. Eat.
Serves 2 as main course.
This dish is a bit messy to serve so, if you can, I recommend eating it straight from the pan. Shhh. I won't tell.
What did I do with the rest of the black beans? Well, some went on a green salad and the rest went on a baked sweet potato with a little salsa and fat-free Greek yoghurt.